Demystifying macarons

Cooking School

Demystifying macarons

Even the most assured of bakers will stand wide-eyed in terror at the thought of making macarons. It's often perceived as a difficult culinary conquest, but that doesn't necessarily have to be the case. Just keep in mind that if you want to make macarons you'll have to don your perfectionist cap because there is little room for error. The macaron is a delicate creation and you, as its maker, must treat the process with attentive diligence. Below, we help to demystify macarons.

A brief historyAs the legend goes, the concept of the macaron was introduced to France by Catherine de' Medici's Italian chefs, and the delicate treats quickly spread in popularity. Convents often made them for both consumption and profit, and in the late 18th century, following the closure of Les Dames du Saint Sacrements Convent, two enterprising sisters -- known as the legendary Les Soeurs Macarons (who have a street named after them in Nancy, France) -- continued on the tradition.

Fast-forward to the 20th century when the famed Ladurée tea salon and pastry shop in Paris began selling the iconic cookie-style macarons we know and love today.

Demystifying macarons: One "O" or two?The first step to demystifying macarons is knowing what they are. The Parisian macaron features two domed meringue cookies with "feet" (the distinctive crumbly edge) that sandwich a filling of ganache, cream or jam. The whole thing is elevated in sensory appeal by the addition of food colouring, which adds a dreamy, pastel allure.

The macaron is not to be confused with its Yankee friend from across the pond, the macaroon (note the extra "O"). Macaroons are made with a shredded, sweetened coconut mixture that is piped into a star shape. They leave the oven with golden brown tops. None are ever pastel. They have no French accents of note.Time to make macaronsEvery macaron-maker, whether a professional or not, has his or her own method. There are even three styles of making the meringue for the cookies: French, Swiss and Italian. However, for the Parisian-style confections, four main ingredients persist:

• Almond flour• Confectioner's sugar• Egg whites• Granulated sugar

The basic procedure for making the meringue batter is as follows:

• Sift the almond flour with the confectioner's sugar. Be sure your almond flour is dry (moisture or oiliness is the enemy). If your almond flour is coarse, pulse it a few times in a food processor.

• Some pastry chefs swear by "aging" the eggs -- that is, separating the whites from the yolks and leaving the whites refrigerated for a few days before using them. This supposedly reduces any elasticity and, in turn, reduces the chance of over-mixing the batter. Whether you age your eggs or not, carefully separate the egg whites from the yolks.• Beat the whites and gradually add the granulated sugar until you get stiff peaks.• Next, fold in the flour mixture gently. The emphasis on the word "gently" is important, as overworking the batter is an often-made mistake.

"The most important part is the macaronage. This is the way you mix the batter," says Sylvie Thobor, the pastry chef and chocolatier at Thobors Boulangerie Patisserie Café in Toronto.

"If you mix too long or too strong it can fall a bit. And, if you beat too much -- don't even bother putting it in the oven. If the batter is completely flat, you won't get the domes in the oven."

Once your batter is complete, transfer it to a piping bag. To create a quick piping guide, repeatedly trace a circular object about 1-inch in diameter on the back of wax paper.

Then turn the paper over and place it on a baking sheet. Use these circles to pipe consistently sized cookies. Be sure to leave a good amount of space between each circle, as the batter will spread in the oven.The oven is another area where things can fall apart. "You want your oven to be between 160°F and 200°F, but some ovens are stronger and some are less strong," notes Thobor. "I know when I make macarons at home, and when I make them at the bakery, what the oven will be like."

Thobor also recommends keeping a notebook on hand to jot down exactly what you've done during the macaron-making process. As she explains, if you attempt to make them again and change any step, even slightly, this may alter your end results -- so it's a good idea to take notes as you go.

"I've learned it takes some time," says Thobor. "It's only when you do it, and do it, and do it, that you learn."

Choose the best-quality bread. Never serve end slices. Freezing bread before cutting and then spreading makes for easier handling.

Bread should be lightly buttered no matter what the filling. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread butter right to edge of bread.

Pattern Notes: Twisted rib stitch (worked over an even number of stitches): Row 1 and Row 2: *K1 tbl, p1 tbl* repeat to end of row. Repeat Rows 1 and 2.

Casting on: The Honey Stitch Cowl is cast on using the provisional cast on, which leaves the cast-on stitches "live." Because they're "live" and not closed off as with a regular cast on, we can later pick them up and seam them together with the stitches on the needle. There are several ways to work the provisional cast on. My favourite method involves using a crochet hook and a scrap piece of yarn to make a crochet chain. The cast on stitches are then knitted directly onto the crochet chain, which acts as a holder for the cast on stitches. Once you've finished your cowl you can unravel the crochet chain, which reveals the "live" cast on stitches. These are then picked up on a needle and seamed together with the other stitches on your needle using the three-needle bind off.

Three-needle Bind Off: This bind off joins two sets of "live" stitches together in a neat, secure seam. As the name suggests, it requires three needles: one needle holds the cast on stitches, the other holds the stitches at the end of the cowl, and the third needle is used to knit the stitches on both needles in order to bind them off into a seam.

• With the two needles clapped together and the right sides of the cowl facing each other, insert the third needle into the first stitch on the needle closest to you as if to knit. Insert the third needle into the first stitch on the needle in the back. There are now two stitches on the third needle. Bring the working yarn around the third needle as if to knit and bring the yarn through both stitches on both needles. * There is now one stitch on the third needle. â€¨â€¨Repeat the instructions between * and * until you have two stitches on the needle. Then, using your fingers or one of the needles holding the stitches, bring the first stitch on the third needle over the second stitch. One stitch has been bound off. â€¨â€¨Continue to knit one stitch through two stitches on your needles and bind off on the third needle until you have one stitch left on your third needle. Cut the yarn and weave through the last stitch. Notice that you have created a nice, sturdy seam that joins your cast on stitches with the last stitches on your cowl.

Row 2 (right side): Sl1 knitwise, *p1 tbl, k1 tbl* repeat until you reach 1 st before the first marker, p1 tbl, sm. *Slip 1 st to DPN and hold in back, k1, k the st from the DPN. Slip next st to DPN and hold in front, k1, k the st from DPN* repeat until you reach the second marker, sm. *P1 tbl, k1 tbl* repeat to end of row.

Row 3 (wrong side): repeat Row 1.

Row 4: (right side): Sl1, *p1 tbl, k1 tbl* repeat until you reach 1 st before the first marker, p1 tbl, sm. *Slip 1 st to DPN and hold in front, k1, k the st from DPN. Slip next st to DPN and hold in back, k1, k the st from DPN* repeat until you reach the second marker, sm. *P1 tbl, k1 tbl* repeat to end of row.

Note about yarns: Unfortunately, KPC Yarn is only available online. It's stocked in a retail store in Hong Kong. However, there are a number of other yarn options for Canadians; look for a chunky weight yarn. Berroco Vintage Chunky and Debbie Bliss Rialto Chunky are very similar to the KPC chunky in gauge. Alternatively, consult your local yarn store.

Davina Choy reluctantly picked up knitting at 14, under the instruction of a family friend. Learn how an afternoon of knitting turned into a lifelong passion for Choy.

Culture & Entertainment

Winning gift idea: Subscription boxes for everyone on your list

Culture & Entertainment

Winning gift idea: Subscription boxes for everyone on your list

Whether you're on the hunt for a thoughtful gift that's sure to impress or simply a gift that can be delivered, your answer is easy: Go for subscription boxes.

They're trending hard in the gift department. So, what are subscription boxes exactly? Basically, there's a company out there (yes—in Canada, too!) that will bundle up specific things you're interested in and deliver them in a package right to your door. No matter what your thing is—beauty, sweets, wine, more wine—there's a subscription box for you.

Think about the people on your list and narrow down what makes them tick. Beauty buff? Get her a subscription to Glossy Box. Goop-enthusiast? Mama Earth Organics. Coffee Lover? The Roasters Pack. Sweet tooth victim? Bakers Krate.

Treat your mom to Oh Mother's boxes, which will deliver pampering products to ensure she gets a little "me" time. For your daughter, Ellebox will help her get through that gloomy time of month, for the bookworm, Owl Box offers new young adult books and fun extras, and for the relative who's going through a difficult time, Caring Crate will help keep their spirit up.

And there's still plenty more subscription boxes to choose from.

Flip through the slideshow to find out some of the best boxes available to Canadians and learn about what each one has to offer.

Winning gift idea: Subscription boxes for everyone on your list

For the Gwyneth in the group

Perfect for the Gwyneth-type—the one who juggles it all and is devoted to healthy, organic goods—will go crazy for this monthly subscription service. Mama Earth Organics offers healthy foods and fresh produce from local organic farms and will deliver right to her door.

Winning gift idea: Subscription boxes for everyone on your list

For the one who can't come home for the holidays

Ensure your friend who's out-of-the-country doesn't get too homesick this holiday season with Expack's Canada box. It boasts classic Canadian treats—like ketchup chips, Coffee Crisps, and Flakies—that are beloved by everyone north of the border.

Winning gift idea: Subscription boxes for everyone on your list

For the one with the sweet tooth

She'll probably be equally happy and mad at this gift: Bakers Krate delivers locally-sourced freshly baked goods (including cookies, brownies, and cupcakes), made by Canadian artisans, right to her front door.

Winning gift idea: Subscription boxes for everyone on your list

For the beauty buff

Help your beauty-loving bestie stay in-the-know with the classic, latest and greatest beauty finds with Glossy Box. It brings makeup, hair, and skincare products to consumers’ doorsteps around the globe.